When I first made this Apple Beet Slaw, it instantly reminded me of warm summer afternoons, where fresh and colorful dishes bring everyone together. I’ve always loved recipes that combine crisp apples with earthy beets, and this one quickly became a favorite in my kitchen. It’s crunchy, refreshing, and has that perfect balance of tang and sweetness that makes it stand out. Whether I’m preparing a family barbecue, a picnic, or simply looking for a light side dish, this slaw always shines on the table.
I enjoy how it feels like more than just a salad—it’s almost like a story in a bowl. The bold red of the beets, the crisp green apples, and the mix of cabbages create a dish that’s both beautiful and satisfying. Every bite brings a refreshing crunch, making it a side that disappears quickly when served. I often think of it as a recipe that connects both health and taste, offering a delicious way to eat more vegetables without it feeling like a chore.
Why You’ll Love This Recipe
There are so many reasons I know you’ll enjoy this Apple Beet Slaw as much as I do:
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Versatile – This slaw pairs beautifully with grilled meats, especially ribs or chicken, but it also works wonderfully as a topping for sandwiches, wraps, or even burgers. You can serve it at picnics, family dinners, or potlucks, and it always fits right in.
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Budget-Friendly – The ingredients are simple and easy to find. Beets, apples, and cabbages are affordable, and they stretch into a generous batch of slaw that serves a crowd without costing much.
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Fresh and Nutritious – With raw beets, crisp apples, and crunchy cabbage, this recipe is loaded with fiber, vitamins, and antioxidants. It’s a colorful dish that nourishes the body while delighting the taste buds.
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Quick to Make – In just 15 minutes, you can have this salad ready. It doesn’t require any cooking, so it’s perfect for days when you want something wholesome but don’t have a lot of time.
Ingredients for Apple Beet Slaw
To make this vibrant slaw, you’ll need the following:
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3 tbsp apple cider vinegar
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2 tsp brown sugar
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1 tbsp Dijon mustard
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1/4 cup extra virgin olive oil
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1 tsp salt
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Cracked black pepper, to taste
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2 large fresh, raw beets
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2 Granny Smith apples
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2 cups chopped or sliced red cabbage (about 1/4 of a head)
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2 cups chopped or sliced green cabbage (about 1/4 of a head)
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1 lemon zest / lemon juice
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1/2 cup fresh cilantro (optional)
How to Make Apple Beet Slaw
One of the reasons I love this Apple Beet Slaw is because it’s so simple to prepare. It doesn’t require hours in the kitchen, but the result feels special every time. The combination of crunchy textures and tangy flavors makes it a dish that truly stands out. Let me walk you through exactly how I make it, step by step.
Step-by-Step Instructions for Making
The process starts with the dressing, which is the heart of this recipe. I always prepare it first so that the flavors have time to blend together while I work on the vegetables.
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Prepare the dressing – In a glass jar with a lid, I combine 3 tablespoons of apple cider vinegar, 2 teaspoons of brown sugar, 1 tablespoon of Dijon mustard, 1/4 cup of extra virgin olive oil, 1 teaspoon of salt, and a few twists of freshly cracked black pepper. Then I close the lid and shake the jar well until everything is smooth and mixed. The result is a light, tangy dressing with a hint of sweetness.
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Grate the beets – After washing and peeling 2 large raw beets, I use a standard cheese grater to shred them. I like the texture this gives the slaw because the beets stay crunchy without being overwhelming.
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Slice the apples – For the apples, I prefer cutting them into thin matchsticks. This keeps them crisp and adds a different type of crunch compared to the beets. Grating is an option, but I’ve found it can make the apples a little too soft.
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Prepare the cabbage – I chop about 2 cups of red cabbage and 2 cups of green cabbage. Sometimes I slice them into thin strips for a classic slaw look, but small chunks work just as well if you prefer.
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Toss everything together – In a large mixing bowl, I combine the grated beets, sliced apples, and both cabbages. Once everything is in the bowl, I pour the prepared dressing over the top. Using salad tongs, I toss everything thoroughly so the dressing coats all the ingredients.
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Add lemon – I zest one lemon directly into the bowl and then squeeze in the fresh juice. This step adds brightness and lifts the flavor of the slaw, making it feel extra refreshing.
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Garnish – If I have fresh cilantro on hand, I chop about half a cup and sprinkle it over the slaw. The herb adds freshness and a subtle kick, though it’s completely optional if you’re not a cilantro fan.
That’s it—the slaw is ready to enjoy! It’s bright, colorful, and bursting with crunch.
Quick and Easy
What I love most about this recipe is how quickly it comes together. From start to finish, the entire process takes just 15 minutes. There’s no cooking, no complicated tools, and no waiting for anything to bake or roast. Even when I’m in a rush, I can count on this dish to be ready in no time.
Customizable
This recipe is very flexible, and I often adjust it depending on what I have in the kitchen. If I want extra sweetness, I’ll swap the Granny Smith apples for a sweeter variety. If I prefer more tang, I’ll add a touch more vinegar. Sometimes I even mix in shredded carrots or sliced radishes for extra crunch. You can also leave out the cilantro or replace it with parsley if that suits your taste better.
Another easy adjustment is the dressing. If you like a creamier slaw, you can mix in a spoonful of plain yogurt or mayonnaise with the dressing. It changes the texture while keeping the balance of flavors.
Crowd-Pleasing
This slaw is always a favorite when I serve it at gatherings. It’s bright and colorful, which makes it visually appealing, but it’s also light and refreshing, so people can enjoy it alongside heavier dishes like barbecued ribs or roasted chicken. I’ve noticed that even guests who aren’t big fans of beets end up enjoying it because the apples and cabbage balance out the earthy flavor. It’s also a great option for anyone who wants a healthier side dish without missing out on flavor.
Whenever I bring this slaw to a picnic or party, I see people going back for seconds. That’s the true sign of a winning recipe in my book.
FAQs about Apple Beet Slaw
Can I make this slaw ahead of time?
Yes, you can prepare it a few hours in advance. However, I recommend adding the dressing close to serving time. This helps keep the cabbage and apples crisp instead of softening too much.What kind of apples work best?
I like using Granny Smith apples because they are tart and hold their shape well. Still, sweeter apples such as Fuji or Honeycrisp also work beautifully if you prefer a milder flavor.Do I need to cook the beets first?
No, the beets are used raw in this recipe. Grating them fresh gives the slaw its vibrant color and crunchy texture. Cooking the beets would make them softer and change the overall character of the salad.Can I substitute the cilantro?
Of course. If you don’t enjoy cilantro, parsley makes a great alternative. You can also leave herbs out entirely, and the slaw will still taste fresh and delicious.How long does it last in the fridge?
This slaw stays fresh for about two days if stored in an airtight container in the refrigerator. Keep in mind that the beets may release more juice over time, slightly changing the color of the cabbage and apples.
Apple Beet Slaw
This Apple Beet Slaw is a crisp, colorful, and refreshing salad made with raw beets, crunchy apples, and fresh cabbage. Tossed in a tangy apple cider vinegar dressing with a touch of lemon, it’s the perfect side dish for barbecues, family dinners, or picnics.
- Total Time: 15 minutes
- Yield: 8 servings 1x
Ingredients
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3 tbsp apple cider vinegar
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2 tsp brown sugar
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1 tbsp Dijon mustard
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1/4 cup extra virgin olive oil
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1 tsp salt
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Cracked black pepper, to taste
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2 large fresh, raw beets
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2 Granny Smith apples
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2 cups chopped or sliced red cabbage (about 1/4 of a head)
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2 cups chopped or sliced green cabbage (about 1/4 of a head)
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1 lemon zest / lemon juice
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1/2 cup fresh cilantro (optional)
Instructions
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In a glass jar with a lid, add apple cider vinegar, brown sugar, Dijon mustard, olive oil, salt, and pepper. Close the lid and shake well until blended into a smooth dressing.
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Wash, peel, and grate the beets using a cheese grater. Set aside.
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Slice the apples into thin matchsticks. Alternatively, grate them, though this may make the texture softer.
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Chop or slice the red and green cabbage into thin strips or small chunks, depending on your preference.
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Place the grated beets, sliced apples, and both cabbages into a large salad bowl.
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Pour the prepared dressing over the mixture and toss everything together until evenly coated.
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Zest one lemon over the slaw, then squeeze in the juice for extra brightness.
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Garnish with chopped fresh cilantro, if desired, and serve immediately.
Notes
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For a sweeter taste, replace Granny Smith apples with Fuji or Honeycrisp.
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If you prefer a creamier slaw, stir in a spoonful of plain yogurt or mayonnaise to the dressing.
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Parsley can be used instead of cilantro if you prefer a milder herb flavor.
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Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
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